Try this fantastically easy lamb dinner with crispy croutons.
Ingredients
- 800g butterflied lamb leg, scored (see note)
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, crushed
- 2 tablespoons fresh rosemary leaves
- 2 teaspoons finely grated lemon rind
- 1 litre Massel salt reduced chicken style liquid stock
- 1 cup fine polenta
- 1/2 cup finely grated parmesan
- Extra 1 teaspoon finely chopped fresh rosemary leaves
- Olive oil cooking spray
- 50g baby spinach
- 2 vine-ripened tomatoes, cut into thin wedges
- Shaved parmesan, to serve
- Lemon wedges, to serve
Method
- Step 1Place lamb in a shallow glass or ceramic dish. Add oil, garlic, rosemary and lemon rind. Season with salt and pepper. Turn to coat evenly in mixture. Cover. Refrigerate for 30 minutes.
- Step 2Meanwhile, grease a 6cm-deep, 20cm-square cake pan. Line base and sides with baking paper, extending paper 2cm above edges of pan. Bring stock to the boil in a large saucepan over medium-high heat. Whisk in polenta. Reduce heat to low. Cook, whisking constantly, for 10 minutes or until polenta is tender and mixture is thick. Remove from heat. Stir in parmesan and extra rosemary. Pour mixture into prepared pan. Smooth surface. Stand for 30 minutes or until cool. Cover. Refrigerate for 20 minutes or until set.
- Step 3Heat a barbecue chargrill or large chargrill pan on medium-low. Add lamb to chargrill. Cook for 15 minutes each side for medium or until cooked to your liking. Transfer lamb to a plate. Cover loosely with foil. Set aside for 5 minutes to rest. Slice.
- Step 4Meanwhile, transfer polenta to a chopping board. Cut into 16 equal pieces. Spray polenta with oil. Cook for 2 minutes each side or until just golden and crisp. Arrange polenta, baby spinach and tomato on a platter. Sprinkle with parmesan. Serve lamb and salad with lemon wedges.
- High protein
- Low carb
- Lower gi
Nutrition
2715 kj
Energy
29.4g
Fat Total
11.2g
Saturated Fat
3.6g
Fibre
59g
Protein
158mg
Cholesterol
1066mg
Sodium
34.9g
Carbs (total)
All nutrition values are per serve
Notes
To score the lamb leg, use a small sharp knife to make shallow incisions along the thickest parts of the lamb so that it cooks evenly.
For a budget-friendly option use lamb forequarter chops instead. Cook for 3 to 4 minutes each side for medium.
Prepare in advance: Make steps 1 and 2. Cover. REfrigerate lamb for up to 3 days and polenta for up to 2 days.
Related Video
- Author: Tracey Meharg
- Image credit: Andrew Young and Guy Bailey
- Publication: Super Food Ideas
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